Happy Thanksgiving from my cozy oven!
For the past four years of Thanksgiving I’ve always spent it in Toronto due to the busy-ness of undergrad, I always seemed to have tests after the long weekend! Thankfully this year, the midterm is before the long weekend so I finally get to go home for Thanksgiving! Although I do miss the annual thanksgiving dinners my friends and I have with the huge stuffed turkey 🙁
Last year I made my not-so-pumpkin pumkin cheesecake for Thanksgiving. This year I decided to make these for my family. Mostly because my mom got a new mini cupcake pan and I always wanted to try it out~. These mini cupcakes are super moist and dense filled with sweet potatos (my homemade pureee!). They are topped with toasted pecans which adds a really nice crunch. The chocolate chips were my last minute addition to the recipe because I just love chocolate chips too much!


Sweet potato chocolate chip cupcakes (Adapted from: Annie’s Eats)

For the cupcake:
2 cups all purpose flour
2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
17 oz. sweet potato puree (made from 2 medium size sweet potatos)
1/2 tsp vanilla extract

For the topping (vanilla glaze and pecan):
1 cup of confectioners sugar
1/2 tablespoon of unsalted butter, softened
1/2 tsp of vanilla extract
2-3 tablespoons of milk
toasted pecan halves

For the cupcake:

  1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners.
  2. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, scraping down the bowl after each addition.
  5. Mix in the sweet potatoes and vanilla extract, beating just until combined.
  6. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
  7. Divide the batter evenly between the prepared cupcake liners.  Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

For the topping:

  1. In a medium bowl, mix sugar and butter. Add vanilla.
  2. Add milk 1 Tbsp at a time until you get the desired consistency. (Adding more milk will make it thinner.) Mix until smooth.
  3. Transfer glaze to a small, deep bowl and you can just dip the tops of your cupcakes in it.
  4. Place toasted pecans on top!

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